To the three of you who read this blog somewhat consistently — I know that you know that I’m obsessed with beans, and saying so again will sound awfully redundant to you…. But what else can I express other than admiration for this versatile source of protein? And here, another way to make them that isn’t tomato-oriented or meant to fill a tortilla. An entirely new way to treat your beans!
We’re talking oodles of garlic, anchovies, capers, and red pepper flakes, each infusing a small pool of olive oil. Cannelini beans marinating in the umami-rich liquid, losing all sense of having been in a can. Big pieces of torn swiss chard (or escarole) — some wilted, some fresh. Parmesan shavings, parsley and fresh mint scattered over the top. We’re talking lunch, dinner, a midday snack, or a midnight snack. Main dish or side dish — your call.
I’ve made this twice in the past week. (When I enjoy something, I want it again right away.) Once it was served just by itself for dinner. The second time as a side with Alison’s Grilled Lamb Shoulder. Both were excellent.
Here are some ways that you, too, could make this dish over and over without getting tired of it:
You could forgo the greens and just make the beans.
You could swap the chard or escarole for kale.
You could ditch the greens, double the parmesan, melting it over the beans under the broiler, and serve it with crackers like a dip.
You could spread the beans over sourdough toast.
Once again, Alison has presented us with yet another inventive way to make beans the center of everyone’s attention. She has my attention, at least.
54 recipes cooked, 171 to go.
